Rostbraten Mit Pilzfulle (Roast Beef with Mushroom Stuffing)

Ingredients:

For the Roast:
1/2 tsp salt
1/4 tsp white pepper
900g flank steak (you need a long thin piece that you can roll)
1 tsp Dijon mustard

For the Mushroom Stuffing:
2 tbsp vegetable oil
1 small onion, chopped
120g mushrooms, diced
50g fresh parsley, chopped
2 tbsp fresh chives, chopped
1 tbsp tomato purée
70g dried breadcrumbs
1/4 tsp salt
1/4 tsp freshly-ground black pepper
1 tsp paprika

For the Gravy:
3 rashers (slices) of bacon, diced
2 small onions, finely chopped
240ml beef stock, hot
1 tsp Dijon mustard
2 tbsp tomato catsup

Method:

Lightly season the meat with the salt and pepper then spread one side with the mustard.

Meanwhile, heat the vegetable oil for the stuffing in a pan, add the onion and cook for about 6 minutes, or until lightly golden then add the mushroom pieces and cook for a further 5 minutes. Now stir in the parsley, chives, tomato purée and breadcrumbs. Season with the salt, black pepper and paprika and mix well to combine. Spread the stuffing over the mustard-coated side of the meat then roll up Swiss (jelly) roll style so the stuffing is encased in the meat. Tie securely with thread or butcher's twine then set aside.

Add the bacon for the gravy to a flame-proof casserole or Dutch oven. Fry for about 5 minutes, or until they have rendered their fat then add the beef and fry until nicely browned all over (about 10 minutes). Now stir-in the onions and fry for about 5 minutes, or until soft before adding the beef stock. Bring to a boil, reduce to a simmer then cover and cook slowly for 60 minutes. At this stage remove the meat to a warmed plate, cover with foil and set aside.

Add the mustard to the pan juices, season to taste then stir in the mushroom catsup. Bring to a boil, reduce to a simmer then transfer to a sauce boat. Slice the meat and serve the gravy separately.